Confession: I am an absolute sucker for biscuits and gravy. It’s like pizza for me; even if it’s not great, it’s still biscuits and gravy. I have made close to 100 batches of biscuits over the last two years or so, trying to perfect my recipe while still keeping it simple. I am here today to share that recipe with you. Because I am a bit extra, I heightened some of the ingredients for my own flavor palate, but you can use the standard forms of the ingredients and still have some of the best biscuits and gravy of your life. By making loose piles of batter before baking, you will ensure that your biscuits are fluffy and perfect for adding gravy on top of. Remember we aren’t going for a biscuit sandwich, we want fluff and pieces that are easily broken with a fork while eating.
I am keeping the listed necessary ingredients separate for the biscuits and the gravy, in case you want to make either of them separately, and to avoid confusion. Let’s get to work!
2 cups all-purpose flour
4tsp baking powder
1/2tsp baking soda
4tbsp chilled but pliable butter (I used 2tbsp browned butter and 2tbsp beef tallow, you can try a mixture like that if you like)
1/2 carrot, finely grated (this will add some great color to the gravy, and a nice flavor profile with the paprika added)
2tbsp all-purpose flour
2 cups whole milk
In large bowl, combine all dry ingredients (flour, baking powder, baking soda, salt). mix thoroughly with hands.
Add butter or tallow, making sure to break into as small of pieces as possible. Don’t use frozen or melted butter, as it will either be too hard to break up, or too runny to form small clumps in the batter.
Add buttermilk, mix with hands. Mix just enough so there are no dry clumps of powder, as mixing too much will leave your biscuits flat.
Place into loose clumps on cold cookie sheet. making hard-formed piles or cutting with a cookie cutter will keep your biscuits from getting fluffy, as the air bubbles can’t expand.
(You can make any many biscuits as you like with this, I made three with mine because it was for one meal)
Place cookie sheet with biscuits into fridge for at least 30mins. Brush tops with melted butter if you like, to keep biscuits moist while baking.
Bake for 13mins in 450F oven. A pizza stone works best for this. If you don’t have a pizza stone, put another cookie sheet in the oven while it preheats, then add biscuits to the new cookie sheet, removing from the old with a spatula.
In saute pan or cast iron, brown sausage with 1/2 grated carrot.
When mix is fully browned, add 2tbsp flour until no white flour is visible, and all fat is soaked into the flour. Add 2tsp paprika.
Add 2 cups milk, and bring to boil over medium-high heat. Hold the boil for 90sec, then turn to low to help thicken.
Plate your biscuits by breaking into clumps, them top with the gravy and sprinkle finely chopped parsley.
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